Ingredients
8 bacon strips, diced1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper3 pounds beef stew meat, cut into 1-inch cubes1 pound whole fresh mushrooms, quartered3 medium leeks (white portion only), chopped2 medium carrots, chopped1/4 cup chopped celery1 tablespoon canola oil4 garlic cloves, minced1 tablespoon tomato paste4 cups reduced-sodium beef broth1 cup dark stout beer or additional reduced-sodium beef broth2 bay leaves1 teaspoon dried thyme1 teaspoon dried parsley flakes1 teaspoon dried rosemary, crushed2 pounds Yukon Gold potatoes, cut into 1-inch cubes2 tablespoons cornstarch2 tablespoons cold water1 cup frozen peas
Preparation
In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside.
In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours.
Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
